Disclosed is a method for preparing a shelf-stable milk concentrate, the method comprising: (a) introducing a milk product into a balance tank (b) heating the milk product in a preheater to create a preheated milk product (c) injecting the preheated milk product into a first effect of an evaporator, wherein the preheated milk product is heated at a temperature of about 70°C to evaporate water and increase a solids content of the preheated milk product to create a first effect milk product with a solids concentration of from 10% to 13% (d) injecting the first effect milk product into a second effect of the evaporator, wherein the first effect milk product is heated at a temperature of about 65°C to evaporate water and increase a solids content of the first effect milk product to create a second effect milk product with a solids concentration of from 13% to 18% (e) injecting the second effect milk product into a third effect of the evaporator, wherein the second effect milk product is heated at a temperature of about 62°C to evaporate water and increase a solids content of the second effect milk product to create a third effect milk product with a solids concentration of from 18% to 27% (f) injecting the third effect milk product into a fourth effect of the evaporator, wherein the third effect milk product is heated at a temperature of about 60°C to evaporate water and increase a solids content of the third effect milk product to create the milk concentrate with a solids concentration of from 28% to 34% (g) injecting the milk concentrate into a fifth effect of the evaporator along with adding a lactase enzyme, wherein the fifth effect is heated at a temperature of about 48°C to evaporate water and increase a solids content to create a hydrolyzed milk concentrate with a solid concentration of from 34% to 42% (h) injecting the hydrolyzed milk concentrate into a sixth effect of the evaporator, wherein the hydrolyzed milk concentrate is heated at a temperature of about 43
